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Sheet Pan Shrimp and Veggies with Herbs

A close-up of a sheet pan filled with cooked shrimp, zucchini, bell peppers, and red onion, seasoned with herbs.
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A quick and easy Mediterranean-inspired sheet pan dinner featuring shrimp, colorful vegetables, and fresh herbs.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 2 bell peppers, mixed colors, sliced
  • 2 zucchinis, sliced
  • 4 cloves garlic, minced
  • 1 lemon, zest and juice
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper or a silicone mat.
  2. In a large bowl, toss sliced bell peppers and zucchini with 1.5 tablespoons olive oil, half the garlic, salt, pepper, and smoked paprika.
  3. Spread seasoned vegetables in a single layer on the prepared sheet pan.
  4. In the same bowl, toss shrimp with remaining olive oil, remaining garlic, salt, pepper, and lemon zest.
  5. Nestle shrimp among the vegetables on the sheet pan.
  6. Squeeze half the lemon juice over everything.
  7. Roast for 10 minutes.
  8. Remove pan from oven, toss gently.
  9. Return to oven and roast for another 8-10 minutes, until shrimp are pink and opaque and vegetables are tender.
  10. Remove from oven, squeeze remaining lemon juice over the top, and garnish with fresh herbs if desired.
  11. Serve immediately.

Notes

  • You can substitute other vegetables like broccoli or snap peas.
  • Add chili flakes before roasting for extra spice.
  • Ensure shrimp are opaque and pink before serving.

Nutrition

Keywords: sheet pan shrimp, shrimp and vegetables, easy dinner, healthy recipe, Mediterranean diet, quick meal, weeknight dinner

Find it online: https://www.meltitclean.com/sheet-pan-shrimp-and-veggies-with-herbs/